1. Heat a large skillet over medium heat and add the chorizo. Cook, breaking it into small pieces as it browns, until fully cooked and lightly browned. Remove the chorizo from the skillet and set aside.
2. Add 2 tablespoons of butter to the same skillet. Once melted, add the diced onion and sauté until it is softened and fragrant, about 2-3 minutes. Add the garlic and sauté another 30 seconds. 
3. Add the Arborio rice to the skillet and stir to coat it in the butter. Cook for 1-2 minutes, stirring frequently, until the rice is lightly toasted. 
4. Pour in the wine and stir, allowing it to simmer until most of the liquid has been absorbed and evaporated.
5. Add the chicken broth about 1/2 cup (1 ladleful) at a time, stirring frequently. Allow most of the broth to absorb before adding more. You don't need to stir constantly as this can add air to the rice making it gooey. Rather, stir frequently to keep the rice from sticking taking breaks to allow the rice to rest and absorb the liquid. Continue adding broth until the rice is tender and the risotto is smooth and creamy. Typically I add one spoonful more after I think it is done. This is usually perfect. This will take around 45 minutes. 
6. While the risotto is cooking, heat 2 tablespoons of butter in a separate skillet over medium heat and add the chopped asparagus. Cook until it is bright green and tender enough to pierce easily with a fork while still retaining a little firmness.* 
7. Once the rice is cooked, stir in the cooked chorizo, asparagus and chopped parsley. Mix gently until everything is evenly distributed. 
8. Sprinkle the risotto with freshly grated Parmesan and serve immediately while it is warm and creamy.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.